Updated Thanksgiving Favorites
Susan Spungen, author Recipes: A Collection for the Modern Cook, is a master at creating the small, simple details that can transform a recipe—like using a single, beautiful herb sprig to adorn a sweet potato biscuit. Here, her inviting holiday menu.
- Roast Turkey with Shallot Butter and Thyme Gravy
- Candied Cranberry Sauce
- Herb-Topped Sweet Potato Biscuits
- Savory Ricotta Squash Tart
- Tricolor Roasted Carrots and Parsnips
Wine Note On Thanksgiving it's tempting to pick a middle-of-the-road wine or two—an easygoing Chardonnay, a light red. But a vivid menu like this one calls for equally unabashed wines. For a white, try a heady, aromatic Gewürztraminer from California. Handley's 2004 suggests spiced pears; the 2004 Chateau St. Jean is more floral and zesty. For a red, go all out with a big, single-vineyard Zinfandel, rich enough for stuffing and gravy, and as fruity as fresh cranberry sauce. Try the briary, blackberry-rich 2002 Quivira Anderson Ranch or the 2002 St. Francis Pagani Vineyard Reserve; made from grapes from a vineyard planted over 100 years ago, it's full of voluptuous black raspberry and chocolate flavors.—Ray Isle
A New England Celebration
Spago Beverly Hills is the quintessential West Coast restaurant. But when chef Lee Hefter invites his colleagues to Thanksgiving, the menu celebrates his East Coast roots—from the squash soup to the maple-syrup gravy.